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Coconut Butterscotch Pie Recipe

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This recipe for Coconut Butterscotch Pie, by , is from Gladys' Recipes: and other Hansen Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Megan Tamminga
Added: Thursday, November 9, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 c. Brown Sugar
7 tbsp. Cornstarch
1/2 tsp. Salt
3 c. Milk
1/2 c. Sugar
3 tbsp. Butter
1/4 c. Water
1 tsp. Vanilla
1 c. Moist Coconut
1 baked 9 " Pie Shell
6 tbsp. Sugar

Directions:
Directions:
1. Mix thoroughly brown sugar, cornstarch, and salt. Then stir
in 1/2 c. milk.
2. Scald remaining 2-1/2 c. milk.
3. Melt 1/2 c. sugar in a heavy skillet until it turns a light amber
color, stirring constantly.
4. Remove from heat and stir in butter.
5. Add water cautiously as it splatters. Return to heat and stir
until sugar is dissolved. Add to scalded milk.
6. Gradually stir in cornstarch mixture and cook, stiriing
constantly until thick.
7. Add well beaten egg yolks and cook about 1 minute more.
8. Stir in vanilla and 1/ c. coconut and pour filling into baked
pie shell.
9. Make a meringue of the egg whites and 6 tbsp. sugar.
Heap meringue over the top of pie, sprinkle with remaining
coconut, and bake in 300 oven until delicately browned.

Personal Notes:
Personal Notes:
Gladys' note: I got this recipe from my first landlord after we were
married. That was in 1940.

 

 

 

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